Jams & Pies

[Mark Parrott]

I like to make a sugar free red jelly filled with a variety of berries. The jelly is usually sweet enough for me. Served with a dollop of cream.

I had this last night 🙂

 

[AndBreathe]

@AndBreathe Hi. It seems their is a tiny bit of sugar
Silver Spoon Sweetener 75g

Information
Description
Granulated Sweetener Based on Acesulfame-K and Aspartam Nutrition
Table of Nutritional Information

Per 100g Per Serving: 1 level tsp (5ml)
Energy kJ 1621kJ 8kJ
kcal 381kcal 1.9kcal
Fat 0g 0g
of which Saturates 0g 0g
Carbohydrate 93.7g 0.47g
of which Sugars 5.7g 0.03g
Protein 1.7g 0g
Salt 0g 0g

Ingredients

• Maltodextrin,
• Sweeteners: Acesulfame-K and Aspartame

Thanks - I must admit I had a peep at a container today in Sainsbo's. I must be muddled with something else..

 

[auntiejude]

@AndBreathe Hi. It seems their is a tiny bit of sugar
Silver Spoon Sweetener 75g

Information
Description
Granulated Sweetener Based on Acesulfame-K and Aspartam Nutrition
Table of Nutritional Information

Per 100g Per Serving: 1 level tsp (5ml)
Energy kJ 1621kJ 8kJ
kcal 381kcal 1.9kcal
Fat 0g 0g
of which Saturates 0g 0g
Carbohydrate 93.7g 0.47g
of which Sugars 5.7g 0.03g
Protein 1.7g 0g
Salt 0g 0g

Ingredients

• Maltodextrin,
• Sweeteners: Acesulfame-K and Aspartame

But this is no good for cooking. Sucralose, usually in a yellow container is best for cooking as it is heat stable, aspartame and acesufameK break down over 100C but it's fine in hot drinks or sprinkled on fruit etc.

 

[David H]

Another question, Is almond flour the same as ground almonds that you get in the home baking section of the supermarket?

Unfortunately no - very few places sell Almond flour (specially dried so it does not go rancid from the oil in it.)
Most people interchange them though and are successful (flour is a much finer blend than ground Almonds)

 

[Mark Parrott]

I find the ground almonds from Lidl work just fine. They are in small packets so no chance if them lasting long enough to go rancid.

 

[Ljc]

But this is no good for cooking. Sucralose, usually in a yellow container is best for cooking as it is heat stable, aspartame and acesufameK break down over 100C but it's fine in hot drinks or sprinkled on fruit etc.

Ah I didn't know that thanks.